How To make Baked Onaga (Red Snapper)
Baked Onaga (Red Snapper) No. 2116 Yields 2 Servings
SALT CRUST DOUGH: 6 Tbls Olive Oil 4 Cups All-Purpose Flour 3 Cloves Garlic, Chopped Fine
2 Cups Rock Salt 1/2 Cup White Wine
3 Egg Whites 1 Tomato, Peeled, Seeded
1 Cup Water & Diced
FISH: 1 Sprig Tarragon, Chopped Fine 1 Lb Spinach, Leaves Only 1 Sprig Chervil, Chopped Fine
3 Cloves Garlic, Chopped Fine 2 Tbls Green Onions, Chopped
3 Tbls Olive Oil Fine
1 Whole Onaga (Long-Tail 1/2 Cup Ogo (Hawaiian Seaweed)
Red Snapper), About 2 Chopped Fine Lb. - Salt SAUCE: - Pepper 2 Shallots, Chopped Fine
Preheat the oven to 375 degrees. Sieve the flour into a mixing bowl. Add the rock salt, egg whites and half the water. Mix. Gradually add the remaining water until a stiff dough forms. Roll the dough out until it is large enough to to wrap the fish. Saute the spinach leaves with garlic and olive oil. Season to taste. Cool in the refrigerator for a few minutes. Debone the fish without removing the head or tail - keep the skin on. Fill the fish with spinach. Wrap the fish in the rock salt dough. Shape the dough in the shape of a fish. Bake for 25 minutes. Prepare the sauce: Briefly saute the shallots in a saucepan in 1/3 of the olive oil. Add the garlic and white wine. Cook until reduced by half. Add all the other ingredients. Mix in the remaining olive oil. Season to taste. At the table, cut the crust lengthwise, removing only the top part of the crust (take care not to drop salt crystals on the fish). Remove the skin from the fish. Serve the fish on individual plates, placing the spinach on top and the sauce around the fish.
How To make Baked Onaga (Red Snapper)'s Videos
Very juicy baked salt crusted red snapper
How to Make Chinese Style Steamed Fish
Hi Everyone!
Kung Hee Fat Choy! Follow along as Reid shows us how he cooks his Chinese-style steamed fish for Chinese New Year. That morning, he visited Chinatown in Downtown Honolulu and bought a 3 lb Ehu (short tail red snapper). To cook the fish, Reid uses a special fish steamer which his family bought from the old Arakawa Store in Waipahu many years ago.
Chinese-Style Steamed Fish Recipe:
A Snapper fish (steam for 12 min/lb)
1 stalk of Chinese Parsley
1 stalk of green onion
3 cloves of garlic
4 inch piece of ginger
2 C. Peanut Oil
Hawaiian Salt (Sprinkle over fish after its steamed)
4 C. of Shoyu (to taste)
As always, thank you so much for watching! Let me know if you make this recipe or if you and your family have a different way of steaming fish! Look out for more videos!
Cari
Part 2 black bean steamed fish EHU (Red Snappers) Unco style
Steamed Onaga or Opakapaka with Soy-Ginger Vinaigrette by Chef Maka
A great Asian twist on preparing your fresh catch!
Suggested Beverage Pairing: Beck's Pilsner Beer
This recipe is available at
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The Most Expensive and Rare Fish in the World - Onaga - Hawaiian Red Snapper
Today we will be fishing hawaii for the hawaiian onaga! Its like a Hawaiian red snapper but the real name is Long-Tailed Red Snapper. Hawaiian name is Ulu'ula koae. Also can be referred to as ruby snapper or scarlet snapper due to its bright red skin. However, over the years hawaii locals call this fish Onaga (the japanese name). One of the most expensive fish here in Hawaii. Prized for its bright red skin, sweet meat and buttery texture. Onaga is one the true treasures of Hawaii. Hawaii fishing and fisherman can go there whole lives trying to catch such a beautiful and tasty fish.
Onaga make great sashimi that has a slight pink hue. In this Hawaii fishing catch and cook video we will be making onaga five different ways. We dont want to waste anything.
We may go to hubbards marina, cedar creek lake or the fish cleaning tables. Contender boats may also be a thing too.
Our custom knives link below
Sweet by LiQWYD
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